· Culinary Execution: Preparation for a variety of dishes, ensuring the highest standards of quality, and visual appeal. Maintain consistency in food cutting and preparation.
· Kitchen Operations: Assist Commi 1 & Commi 2 in all the kitchen processes in the department and adherence to health and safety regulations. Ensuring each type of vegetable is cut according to the requirements of different Cuisine dishes.
· Ordering and Inventory Management: Assisting Commi 1 to procure the raw materials from the storeroom and assist them to clean the raw materials following the standard sanitization process.
· Collaboration with Service Team: Coordinate with the service team to ensure smooth communication between the kitchen and restaurant staff.
· Lean through Practice: Assist and prepare Commi 2 to prepare meals for all the restaurant and kitchen staff.
· Managing & Maintaining Cutlery: Monitor timely cleaning of all the required dishes and utensils of the department. Ensure that the utensils are clean and dry during their use.
· Training: Work under the guidance of the Commi 1, learning and honing your skills in the preferred cuisine. Ensuring compliance with all restaurants as well as industries policies and regulations.
Experience in a similar role, particularly in Chinese cuisine, is highly desirable.
Knowledge of various Cuisine cooking techniques and ingredients.
Skill in precise and efficient vegetable cutting.
Ability to work effectively in a fast-paced environment.
Team-oriented mindset with strong communication skills.
Dedication to maintaining high hygiene and safety standards in the kitchen.
Bachelor’s degree in hospitality management or a related field is preferred